Executive Chef, Robert Bahm started in the Hospitality industry in 1984, at the age of 14 as a busboy at North Hills Country Club in North Hills, Pennsylvania. Soon after starting, the excitement of the kitchen drew him towards his career, moving to prep cook and then landing a job as a line cook at another local country club and starting classes at a Vocational technical school for Culinary Arts. After graduating high school he was accepted into the prestigious Culinary Institute of America in Hyde Park, New York, and graduated at the top of his class in 1990. After graduation he secured a job at Restaurant Taquet in Radnor, Pennsylvania under French Master Chef Jean Francoise Taquet, one year after starting as a line cook he was promoted to Sous Chef and worked at the award winning restaurant for 10 years. In 2000 he became Executive Chef at Bryce’s catering In Wynnewood, Pennsylvania where he was in charge of off premise events ranging from house parties to events for over 5000 people. In 2008 he opened Becca’s Restaurant in Phoenixville, Pennsylvania a 200 Seat Farm to Table B.Y.O.B named after his Daughter.